One of my very favorite Korean comfort foods, especially in the winter, is kimchi bokkeumbap or kimchi fried rice.
Coming back from the Philippines to cold, snowy Korea was a drag. With nothing to look forward to but work and dark, cold evenings—I found myself in a winter slump. So, I signed up for some yoga classes, and am in the process of finding some fun, short term goals to keep myself busy.
One of them is to do a bit more cooking at home. To save money, and also to eat a little healthier.
Kimchi Bokkeumbap is not the HEALTHIEST of all recipes, but it certain isn´t the worst. Plus, cooking makes me happy and it´s something I rarely do here in Korea where eating out is fairly healthy and low cost (bibimbap for 5 dollars, galbi for about 8 dollars..) and I have so little time with such a busy work schedule. I seriously can´t remember the last time I cooked so little.
So, the other day, I tried my hand at kimchi bokkeumbap.
Turned out nicely! When I made it, I didn´t have carrot, and it would also be tasty with ground pork, so I´m going to include that in the recipe anyway, but know that it would be no problem to nix the pork. Another nice additions might be green or red pepper, spam, chicken, and maybe even sesame seeds.
Grace´s Kimchi Bokkeumbap
2-3 cups leftover cooked rice (white, brown, or a mix is nice)
1/2 cup of chopped green onion
1 cup ground pork (optional)
1 cup finely diced carrot
1/2 a white onion, chopped
gochujang (korean red pepper paste)
1/2 cup of chopped kimchi
1 egg per person eating
kim (seasoned dried seaweed. Torn Nori might work alright as a substitute)
1/2 tablespoon of butter
1 tablespoon of sugar
1 tablespoon of vegetable oil (or canola, or sunflower)
1-3 tablespoons of soy sauce
Sautee the onion, carrot, green onion, and ground pork in a work or deep skillet with butter. If you use pork, brown the pork first, then add the carrots and onions, and green onion last. Remove from the skillet.
Add the left over rice and a little bit of oil. Sautee until the rice softens. Add the vegetables back in.
Mix in 1-2 tablespoons of gochujang and the soy sauce and the sugar.
Add in the kimchi and a little of the kimchi juice. You don´t want the rice wet though, so just a pinch.
Finally, add a few pinches of kim. Make sure everything is mixed in well.
Fry a egg sunny side up and serve on top with an extra pinch of kim laver for decoration.